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Pumpkin Roll

1/2 cup all-purpose flour
1 tsp baking powder
2 tsp pumpkin pie spice
4 egg yolks
1/2 cup canned pumpkin
1/2 tsp vanilla
1/3 cup sugar
4 egg whites
1/2 cup sugar
sifted powdered sugar

Combine flour, baking powder and pumpkin pie spice; set aside. In
a mixing bowl beat egg yolks and vanilla with an electric mixer on
high speed for 5 minutes or till thick and lemon colored. Gradually
add the 1/3 cup sugar, beating on high speed till sugar is nearly
dissolved. Stir the 1/2 cup pumpkin into this mixture. Thoroughly
wash beaters.

In another bowl beat egg whites on medium speed till soft peaks
form (tips curl). Gradually add the 1/2 cup sugar, beating till
stiff peaks form (tips stand straight). Fold yolk mixture into
beaten egg whites. Sprinkle flour mixture over egg mixture; fold
in gently just till combined.

Spread batter mixture evenly onto a 15x10x1 inch jelly roll pan
lined with greased and floured waxed paper. Bake in a 375 degree
oven for 12 to 15 minutes or till cake springs back when lightly
touched near center.

Immediately turn cake onto a very thin towel (or paper towels)
sprinkled generously with powdered sugar. Peel the waxed paper
off and roll up the towel and cake jelly roll style from one of
the cake's short sides. Cool on a rack. Unroll cake; remove towel.
Spread cake with cream cheese icing. Roll up cake.

Cream Cheese Icing

2 3-ounce packages cream cheese
1/2 cup softened margarine or butter
2 tsp vanilla
4 1/2 cups sifted powdered sugar

In a bowl beat together cream cheese, margarine or butter, and
vanilla till light and fluffy. Gradually add 2 cups powdered sugar,
beating well.

Gradually beat in enough remaining powdered sugar to make frosting
of spreading consistency. Frosts tops and sides of two 8- or 9-inch
cake layers. Cover cake; store in refrigerator.


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